Pastrami

Well, like a dumba** I didn't take any pics of my last Pastrami. But for what it's worth, I cured the brisket in the brine flavored with home-made pickling spice from Ruhlman's book "Charcuterie" for five days.
But used parts of the rub mix from my newest book "In the Charcuterie" by Boettinger & Miller.
The key being SPANISH PAPRIKA. It elevates the Pastrami to another level. The junk we buy at the grocer is tasteless compared to this stuff.
If you're thinking about making Pastrami, seek this stuff out!
Oh, and don't forget the juniper berries.

"I believe that if life gives you lemons, you should make lemonade...and, try to find somebody whose life has given them vodka."
Ron White

Just went to a local spice shop and purchased some Hungarian paprika and also some Hungarian smoked paprika. This is the kind of spice shop where you can taste the different levels of spices that they sell and also they sell by the ounce.

I am making my first pastrami for super bowl so I am trying to put something some interesting flavors.